Vanilla Bread Cake!
3 ounces cream cheese, softened
1 tsp vanilla
10 packs splenda/sucrulose (optional)
2 scoops Designer Whey French Vanilla Protein Powder
1 tsp baking powder
Preheat the oven to 300 degrees and use non stick foil to line a loaf pan, unless you got a really good non stick pan.
Separate 3 eggs yolk and whites in their own bowl, set the fourth egg aside. Whip egg whites, vanilla and splenda till you reach dry stiff peaks. Yes you want them to be slightly over whipped. While that’s whipping on almost high speed, start to mix the egg yolks and the cream cheese together until you can get them as smooth as possible, the least chunks the better! Add remaining splenda, baking powder and protein powder and stir it’s going to get thick, add the extra egg and stir until mixed well. It will be kinda thick. Start to mix the two by folding a third of egg whites into the yolk mixture and once folded simply pour the yolk mixture into the whites and fold until completely mixed, but batter is still airy.
Pour the mixture into the loaf pan and bake for 40 minutes.
This turned out really good and was like a pound cake without the density!
I did take a little bit of frozen fruit and I nuked it with splenda on it. I also whipped up a half cup of heavy cream, splenda and vanilla for another topping. This is what I ended up having, yes it had sugar and I was bad, but it was so good! I wont try it again though!